Lemony King Prawn & Pea Risotto
Ready in 1 hour
A big delicious bowl of of silky risotto always makes me feel comforted and content. This light and summery risotto recipe certainly delivers on feel good factor, alongside a touch of luxury with the addition of juicy king prawns! I prefer to pan fry my prawns separately and serve them on top, as I find you can add more flavour this way!
As in this recipe, I often make my risotto with short grain brown rice or pearl barley, which are both similar in texture and size to arborio rice, but add extra fibre and flavour to the dish. Pearl barley is fabulous with autumnal flavours like squash and mushrooms as it creates a lovely underlying nuttiness to the risotto.
180g cooked king prawns
150g arborio rice (or short grain brown rice)
1 small white onion
2 garlic cloves
500-600ml good quality vegetable or fish stock
1/2 a glass of white wine (plus more to have with dinner!)
100g frozen peas
Zest and juice of 1 small lemon (1/2 a large lemon)
Salt and pepper to taste
A handful of basil leaves
A pinch of chilli flakes
- Heat 1 tbsp of olive oil in a non-stick deep frying pan.
- Add the onion and cook on a medium-low heat for 5-10 minutes until translucent and soft. Stir in the garlic and fry for another 1-2 minutes.
- Add the rice, stirring into the onions and garlic, then add the wine to the pan and cook on a medium heat until most of the wine has absorbed which allows some of the alcohol to burn off.
- Follow with the stock, adding to the pan one ladleful at a time as each ladle is absorbed by the rice and simmering on a medium to low heat. Continue this process until the rice is al dente (this will take roughly 20 minutes with white rice and 40 minutes with short grain brown rice).
- About 5 minutes before the rice is ready, add the cooked king prawns and peas. Alternatively, you can fry the king prawns in another small pan with a little olive oil or butter, some seasoning and chilli flakes which is my preferred method.
- Remove the risotto from the heat. Stir in the lemon zest and juice and half of the basil leaves (if using them) and season with salt and pepper to taste. Serve in bowls topped with the remaining basil leaves and a pinch of chilli flakes if you want to add a touch of spice.